Physico-Chemical Aspects of Food Processing / Edition 1

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This book provides an in-depth study of the changes which occur in the components of food when they are subjected to processing. The book is divided into two distinct parts. in the first part the fundamental ch anges are examined from a scientific point of view. These include: Vap or pressure and water activity; Glass transition; Emulsion technology; Maillard (Browning) reaction; Rheology; Foams; Gells and gelling; Fat eutectics and crystallization; Surface effects; Fermentation; Change in cell structure. In the second part of the book these changes are re viewed as to how they are important to different parts of the food ind ustry. Chapters included concern: Dairy products; Cakes, baking, and b read making; Meat and fish; Fruits and vegetables; Preserves and jelli es; Sugar and confectionery; Chocolate; Extruded products; Sauces, pic kles, and condiments; Alcoholic drinks; and Multicomponent products.

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Product Details

  • ISBN-13: 9780751402407
  • Publisher: Springer US
  • Publication date: 4/30/1996
  • Edition description: 1995
  • Edition number: 1
  • Pages: 466
  • Product dimensions: 9.21 (w) x 6.14 (h) x 1.06 (d)

Table of Contents

Vapor Pessure And Water Activity Glass. Transition. Emulsion Technology. Maillard (Browning) Reaction. Rheology. Foams, Gels and Gelling. Fat Eutectics and Crystallization. Surfaces Effects. Fermentation and Maturation. Change in Cell Sructure. Dairy Products. Cakes, Baking and Bread Making. Meat and Fish Fruit and Vegetables. Preserves and Jellies. Sugar Confectionery. Chocolate. Extruded Products. Sauces, Pickles. Condiments. Alcoholic Drinks. Multi-Component Products

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